Ragusano is an Italian cheese, which manufactures in the Filata procedure becomes.

The Raguso comes into right parallelepiped form into trade. The right parallelepipeds have a weight of approx. 10 - 16 kg. The crust is thin and has, if the cheese is young, a golden color. With the age it discolours brown. As young cheese is soft it, starting from an age of six months becomes hard it. The taste is sweet and mild as young cheese and becomes stronger and spicier in the course of the age.

The manufacture area is the entire province the rising up USA and the municipalities Noto, Palazzolo, Palazzolo Acreide and Rosolini in the province Syrakus. The cheese is made of cow's milk and fermentiert with lamb or goat lab. The cheese break developing thereby is processed with hot water. After the cheese stored one day in the hot water, it is pressed in cheese forms.

Articles in category "Ragusano"

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